Save My partner came home exhausted one Tuesday night asking for something that tasted like a cheeseburger but didn't require me to stand at the stove for hours. I had elbow pasta, ground beef, and sharp cheddar sitting around, and somehow this one-pan wonder was born—a dish that tastes like someone melted down a classic burger and mixed it with chili mac, then cooked it all together without creating a mountain of dishes. It's become the kind of recipe I reach for when I want something hearty, genuinely delicious, and done before prime time starts.
I made this for my brother's surprise birthday dinner after he mentioned being tired of the same rotation of takeout, and watching his face when he realized it tasted like his favorite diner burger crossed with homemade comfort food—that moment sold me on this recipe forever. He went back for seconds while we were still laughing about something, and the pasta had somehow gotten even better sitting in the pan, the cheese coating everything in this rich, tangy way.
Ingredients
- Lean ground beef: Use the leanest you can find without going overboard—too lean and it tastes like cardboard, but some fat renders out and carries flavor through the whole dish.
- Yellow onion and garlic: Dice the onion small so it softens fully in those first few minutes and builds the savory base everything else relies on.
- Elbow macaroni: Don't cook it beforehand; the pasta absorbs the broth and tomato liquid as it cooks, which is where all the magic lives.
- Beef broth: Low-sodium is important here because the ketchup and mustard add salt and the pasta will concentrate the flavors.
- Diced tomatoes: Keep the juice in the can—it's liquid gold for cooking the pasta and creating that chili-like richness.
- Ketchup and mustard: These aren't just condiments; they're your shortcut to that genuine cheeseburger sweetness and tang without hours of building a sauce.
- Smoked paprika: This spice rounds out the flavors and adds a subtle depth that keeps the dish from tasting too bright or one-dimensional.
- Sharp cheddar cheese: Sharp is non-negotiable—mild cheddar gets lost in the tomato and beef, but sharp stands up and makes every bite taste like you know what you're doing.
- Dill pickles: The chopped pickles add brightness and acidity that cut through the richness, plus they taste absolutely authentic to the cheeseburger inspiration.
Instructions
- Brown the beef and build the base:
- Heat your skillet over medium-high heat until it's actually hot—you want to hear the beef sizzle when it hits the pan. Break it up with a spatula as it cooks so you get those little crispy pieces instead of one sad clump, which takes about 4 to 5 minutes total.
- Soften the aromatics:
- Once the beef is mostly cooked, add the diced onion and let it hang out for 2 to 3 minutes until the edges start turning translucent and the raw bite disappears. Stir in the minced garlic for just one minute more so it blooms without burning.
- Season and flavor:
- This is where the magic happens—add your ketchup, mustard, paprika, salt, and pepper, then stir everything together until the beef looks coated in this glossy, savory mixture. Smell it at this point and you'll already know this is going to taste like a cheeseburger.
- Add pasta and liquid:
- Dump in the uncooked macaroni, pour in the beef broth, and add the canned tomatoes with all their juice, then stir so the pasta doesn't stick to the bottom. Bring the whole thing to a rolling boil so you know the pasta is actually cooking.
- Simmer until creamy:
- Lower the heat to medium-low, cover the skillet, and let it bubble quietly for 10 to 12 minutes, stirring occasionally so the pasta cooks evenly and the liquid gets absorbed. You'll know it's done when the pasta is tender and there's barely any liquid left in the pan—you want it creamy, not soupy.
- Melt in the cheese:
- Pull the pan off the heat and stir in the sharp cheddar until it's completely melted and everything looks glossy and rich. Taste it and adjust salt if you need to, since you're adding cheese which brings its own saltiness.
- Finish with pickles and chives:
- Top each serving with chopped dill pickles and fresh chives or green onions if you have them, which adds brightness and the final cheeseburger touch.
Save The thing about this dish is that it tastes bigger than its ingredient list suggests—like you've actually spent time making something special instead of throwing together what was in your pantry on a random Tuesday. My kids now ask for it by name, which is the highest compliment a weeknight dinner can get.
How to Make It Your Own
This recipe is honestly a foundation that welcomes improvisation without falling apart. I've added crispy bacon bits to it, stirred in a handful of frozen corn in the last few minutes, and once threw in some jalapeños because that's what we had on hand and they complemented the pickles perfectly. The core flavors are strong enough that additions feel like enhancements rather than chaos.
Storage and Reheating
Leftovers sit comfortably in the fridge for three days, though I'll be honest—it's never lasted that long at my house. When you reheat it, add a splash of beef broth or water to loosen it up since the pasta absorbs any remaining liquid as everything cools, and warm it gently over medium heat or in the microwave in 30-second intervals so the cheese doesn't separate and get weird.
Why This Works as a One-Pan Meal
Most one-pan dishes feel like a compromise where something is undercooked or overworked, but this recipe actually benefits from everything cooking together in the same pot. The pasta absorbs the beefy, tomatoey liquid instead of swimming in bland water, the cheese melts into a sauce that coats everything, and those pickles add a final brightness that feels intentional rather than like an afterthought. The timing just works out—by the time the pasta is tender, your sauce is ready, and nothing sits around getting cold or overcooked.
- Use a deep skillet or Dutch oven so everything has room to bubble and cook evenly without boiling over.
- Don't be tempted to add extra liquid or your dish turns soupy instead of creamy and cohesive.
- Taste as you go because you might want more salt, especially if your broth is particularly mild.
Save This is the kind of recipe that makes you feel like you've pulled off something impressive when honestly you just threw things in a pan and paid attention for 25 minutes. That's basically the whole point.
Recipe FAQ
- → Can I make this with ground turkey instead of beef?
Yes, ground turkey works well as a lighter alternative. Just note that you may want to add a bit more salt or seasoning since turkey is milder than beef.
- → What other pasta shapes can I use?
While elbow macaroni is traditional, shells, rotini, or penne also work nicely. Just adjust cooking time slightly as different shapes may cook at different rates.
- → Can I freeze leftovers?
This dish freezes well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of broth or water.
- → How can I make it spicier?
Add diced jalapeños with the onions, incorporate hot sauce into the seasoning mix, or use pepper jack cheese instead of cheddar for extra heat throughout the dish.
- → Is the liquid amount enough to cook the pasta?
The combination of beef broth and canned tomatoes provides sufficient liquid. The pasta cooks directly in the seasoned liquid, absorbing flavors as it softens and thickening the sauce naturally.
- → Can I use fresh tomatoes instead of canned?
Fresh diced tomatoes work, though you'll need to add about 1/2 cup of additional liquid to compensate for the canned tomato juices. Canned tomatoes provide more consistent results year-round.